The Pastry Chef's Apprentice

The Pastry Chef's Apprentice

An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters

Book - 2011
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In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.
Publisher: Beverly, Mass. : Quarry Books, 2011.
ISBN: 9781592537112
Call Number: 641.865 STAMM
Characteristics: 176 p.
Subjects: Cookbooks.
Cooks -- Biography.
Cooks -- Interviews.


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ksoles Nov 02, 2011

More than a simple cookbook, "The Pastry Chef's Apprentice" contains information on ingredient selection, instruction in basic and advanced techniques and interviews with 17 professionals. These renowned pastry chefs share glimpses into their worlds, answering questions about their training, mentors, inspirations and philosophies. Each also shares a recipe accompanied by instructional, step-by-step photos as well as beautiful shots of the final products.

Unfortunately, some discrepancies appear in the recipes. The madeleines for example, call for 5 grams or 1 Tablespoon baking powder when, in fact, 5g only measures a teaspoon. Such errors are relatively easy to spot, though, still making this book a worthwhile investment for both the novice enthusiast and the advanced pastry cook.


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